1. Blend the Base:

• Place the whole milk, light corn syrup, honey, sugar, sea salt, and halved strawberries into a blender or food processor.
• Cover and blend until the mixture is completely smooth and the strawberries are fully pureed.

2. Add Cream and Lemon Juice:

• While the blender is running on low (or add and pulse gently if using a food processor), gradually add the heavy whipping cream, blending just until combined. Avoid over-blending at this stage.
• Pour the mixture into a bowl and stir in the fresh lemon juice.

3. Chill the Base:

• Cover the bowl tightly with plastic wrap (press it directly onto the surface of the liquid to prevent a skin from forming).
• Refrigerate the gelato base until thoroughly cold, about 4 hours, or preferably overnight. Chilling is crucial for proper churning and texture.

4. Churn the Gelato:

• Pour the cold gelato base into the cylinder of your ice cream maker. Fill it no more than two-thirds full, as the mixture will expand slightly during churning.
• Freeze (churn) according to the manufacturer’s directions for your specific machine. Churn until it reaches the consistency of thick soft-serve ice cream.
• (If you have leftover mixture, refrigerate it until you are ready to churn the next batch).

5. Freeze Until Firm:

• Transfer the churned gelato to freezer-safe containers. Allow a little headspace for expansion.
• Press a piece of plastic wrap or parchment paper directly onto the surface of the gelato to prevent ice crystals.
• Seal the containers and freeze until firm, typically 3-4 hours or longer, depending on your freezer.